Friday, May 25, 2012

Tom yam soup


100 G  prawns 
350  ml
fish stock
1 stalk
fresh lemongrass, lightly pounded, cut into ½  inch long
3 table spoons
fish sauce
30 g  sliced
fresh galangal
100 g
Button mushroom,
kaffir lime leaves
4 tablespoons
lime juice
6 crushed
fresh Thai chile peppers
2 tablespoons
roasted chile in oil
Fresh cilantro for garnish


Wash the prawns and shell them without removing the tails.
 Bring fish stock  to a boil. Add lemongrass, galangal and lime leaves.
 Bring back to a boil then add mushrooms, fish sauce, chilli oil and lime juice.
Add prawns and fresh chile peppers. As soon as prawns turn pink  serve garnished with cilantro.
Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste.

No comments:

Post a Comment